Do you waant to tell something about the poached eggs?
(1) Use a pan that is at least 3-inches deep so there is enough water to cover the eggs, and they do not stick to the bottom of the pan. Also make sure your pan is wide enough to hold all the eggs you will be poaching. You don’t want them to stick together. (2) Working with the eggs one by one, break or crack each egg onto a saucer, ramekin, small cups, or bowls. We’re doing this for two reasons: So you won’t break the yolk and it prevents adding bad eggs. Place all cups of eggs so that they are convenient to the stove. (3) If you water is too cool, the egg will separate apart before it cooks; if your water is too hot, you will end up with tough whites and an over-cooked yolk. You will want to bring the water to a temperature of about 160-180ºF (71-82ºC). Do not drop the egg into boiling water (212ºF or 100ºC). This will negatively affect the taste and texture of your eggs. As a rule of thumb, bring the water to a boil, then reduce it to a simmer before cooking. To obtain the correct t
The best eggs for poaching are the freshest eggs you can find. If eggs are more than a week old, the whites thin out. Whites of fresh eggs will gather compactly around the yolk, making a rounder, neater shape. Ingredients Needed: Eggs, room temperature Water White vinegar (optional) Equipment Needed : Saucepan or deep frying pan Small cups, saucers, ramekins, or bowls Slotted spoon Paper towels Other Poaching Options: Egg rings Mason jar rings Tuna cans Plastic wrap Egg poacher Instant-read thermometer (1) Use a pan that is at least 3-inches deep so there is enough water to cover the eggs, and they do not stick to the bottom of the pan. Also make sure your pan is wide enough to hold all the eggs you will be poaching. You don’t want them to stick together. (2) Working with the eggs one by one, break or crack each egg onto a saucer, ramekin, small cups, or bowls. We’re doing this for two reasons: So you won’t break the yolk and it prevents adding bad eggs. Place all cups of eggs so that
